Onion Tomato Gotsu is a flavorful South Indian condiment that pairs beautifully with idli, dosa, uttapam and even chapati. It is known as Vengaya Thakkali Kothsu in Tamil and Pyaaz Tamatar Chutney in Hindi, this vibrant dip blends the natural sweetness of onions with the tang of ripe tomatoes and the subtle heat of green chillies. Whether you’re looking for a homemade chutney recipe or a traditional Tamil nadu style chutney, this versatile dish delivers both taste and nutrition.

Onion Tomato Gotsu Recipe - Thakkali Kotsu Recipe - Side dish for Idli & Dosa with step wise pictures. I made this kotsu and served with my quinoa idli and it was fantastic.

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Every household has its signature touch when it comes to onion tomato gotsu and in many South Indian kitchens, it’s more than just a side dish, its a memory. I still remember my grandmother making it fresh every morning in her iron kadai, the aroma of roasted spices and sauteed garlic filling the house before breakfast. She would always say the secret to a perfect  Vengaya Thakkali Gotsu lies in balancing the tanginess of tomatoes with the sweetness of onions.

Over the years, this simple chutney became our family’s go-to for everything, from crispy dosas to piping hot rice. It’s quick to prepare, requires minimal ingredients, and can be adjusted to suit all spice levels. Whether you’re a fan of authentic Tamil recipes or looking for a quick Indian dip, this chutney brings comfort and flavor to any meal.

It’s commonly ground to a smooth or coarse texture and finished with a fragrant tempering of spices that adds depth and aroma. A staple in many South Indian households, this chutney has gained popularity across India and globally for its simplicity and bold flavors. Its perfect for breakfast, lunch or even as a side with snacks. 

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Onion Chutney
Beetroot Chutney
Chilli Garlic Chutney
Onion Tomato Chutney

The combination of sweet onions, tangy tomatoes, spicy green chillies, and aromatic garlic creates a chutney that hits all the right flavor notes. Each ingredient enhances the other, resulting in a well-rounded taste.

Unlike many South Indian chutneys, this one doesn’t use coconut, making it last longer without refrigeration and perfect for travel or meal prepping.

- On hectic mornings, this recipe is a lifesaver. It’s ready in under 15 minutes and instantly upgrades a plain breakfast. Just fresh ingredients and homemade goodness that I feel good about eating. I love how this chutney pairs beautifully with idli, dosa, uttapam, chapati, curd rice or even as a sandwich spread. One chutney, many uses. Everything I need is usually already in my kitchen, which makes it easy to whip up anytime.

It’s a beginner-friendly recipe that comes together quickly with basic pantry staples. No grinding of soaked lentils or fermenting required, just saute, blend, and temper.

Whether served with dosa, idli, chapati, or even plain rice, this chutney complements a wide variety of South Indian and Indian meals, making it a go-to for breakfast, lunch, or dinner.

: Used for both sauteing the base ingredients and tempering, oil helps in releasing and blending the flavors beautifully. It also adds a slight richness to the chutney’s texture.

: Sliced onions bring natural sweetness and depth to the chutney. When sautéed, they mellow down and balance the tang of the tomatoes.

: Tomatoes are the heart of this chutney, providing a vibrant color and tangy base. They add juiciness and a fresh flavor that defines the dish.

: Slit green chillies bring heat and a bold punch to the chutney. They’re sautéed to mellow the sharpness and blend into the flavor.

: Garlic adds a strong, earthy aroma and taste that enriches the chutney. It complements both the spices and the vegetables.

Chopped coriander leaves add a refreshing, herbal note. They brighten up the chutney with color and flavor.

- Mustard seeds, urad dal, cumin seeds, chana dal, asafoetida and curry leaves is used.

If you have pearl onions or shallots, use them for a sweeter, more traditional taste often found in Tamil Nadu-style chutneys.

Leftover chutney makes a great base for sandwiches, spreads for wraps, or even mixed into rice for a quick tomato rice dish.

Roasting the onions and tomatoes a little longer until they slightly caramelize adds a deep, smoky flavor to the chutney.

This chutney (since it’s coconut-free) can last up to 5 days in the fridge. Make a large batch and use it throughout the week.

1)Prepare all your ingredients

2)Heat oil in a kadai. Add mustard seeds

3)Add in a pinch of asafoetida

4)Add in curry leaves and let it crackle

5)Add in onions and green chillies

6)Saute till onions gets translucent

7)Add in salt and turmeric powder

8)Cook that for couple of mins

9)Add in chopped tomatoes

10)Saute them for few minutes.

11)Cook till tomatoes gets mushy

12)Add in chilli and coriander powder

13)Mix well

14)Cook till oil separates from the masala

15)Add a pinch of sugar

16)Add in tamarind juice

17)Mix well

18)Add more water

19)Boil till it reaches the right consistency

20)Done

21)Serve

Cook the onions and tomatoes until they are completely soft and slightly caramelized, this enhances sweetness and depth of flavor.

Always use well-ripened tomatoes for a naturally tangy and juicy chutney. Avoid unripe ones as they can make the chutney sour or bland.

Allow the sauteed mixture to cool slightly before grinding. This prevents steam buildup and helps preserve the taste and texture.

Cooking in a heavy-bottomed kadai or pan ensures even sauteing and prevents the ingredients from burning.

: For Tempering spices, use gingelly oil also known as Indian sesame oil for best flavour.

Tomato chutney is a tangy and vibrant South Indian dip made primarily with ripe tomatoes and spices. It’s quick to make, pairs wonderfully with idli or dosa, and can be customized from mildly spiced to fiery hot.

Onion kara chutney is a spicy, bold chutney where onions take the spotlight. It’s known for its deep reddish-brown color and fiery flavor, often made without tomatoes for a sharper, more intense taste.

Tomato kara chutney blends the tanginess of tomatoes with a spicy kick, thanks to generous use of red chillies or green chillies. It’s a go-to for spice lovers who want their breakfast sides to pack a punch.

This classic onion chutney recipe is all about simplicity and flavor. Onions are sautéed with chillies and spices, then blended into a smooth or coarse paste, perfect as a side for dosa, idli, or even chapati.

1)How long does onion tomato chutney last?

Since it doesn’t contain coconut, it typically stays fresh for up to 4-5 days when refrigerated in an airtight container.

2)Can I make onion tomato chutney without tempering?

Yes, but tempering adds a unique aroma and texture that enhances the overall flavor, so it’s highly recommended.

3)Is onion tomato chutney spicy?

The spice level can be adjusted by the number and type of chillies used, so you can make it mild or very spicy according to your preference.

4)Can I use this chutney with foods other than dosa or idli?

Absolutely! It pairs well with chapati, rice, upma, sandwiches, and even as a dip for snacks.

5)Can I freeze onion tomato chutney?

Yes, you can freeze it in small portions for up to a month and thaw when needed without losing much flavor.

6)How do I make onion tomato chutney less tangy?

Use less tomatoes or add a pinch of sugar while cooking to balance the acidity. 

7)Can I make onion tomato chutney without garlic?

Yes, garlic adds depth and aroma but you can skip it or substitute it with asafoetida for a milder flavor.

8)Can I use dried red chillies instead of fresh green chillies?

Definitely! Dried red chillies give a different heat and smoky flavor, which some people prefer in this chutney.

9)Is onion tomato chutney suitable for a vegan diet?

Yes, this chutney is entirely plant-based and vegan-friendly.

10)How do I reduce the bitterness in onion tomato chutney?

Make sure to saute the onions and tomatoes properly until caramelized. Adding a small pinch of sugar also helps balance any bitterness.

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